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Recipe Summary

prep:
20 mins
cool:
40 mins
cook:
3 hrs
total:
4 hrs
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Well grease and lightly flour a 1-1/2-quart tower mold or a 1-1/2-quart casserole. Set aside.

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  • For pudding, in a medium bowl, stir together flour, baking soda, cinnamon, salt, and nutmeg. Set aside.

  • In a large bowl, beat sugar and shortening with an electric mixer on medium speed until light. Beat in eggs and molasses. Add flour mixture; beat until just combined. By hand, stir in cranberries. Pour into prepared mold or casserole.

  • Cover mold or casserole with foil, pressing foil tightly against the rim of the mold or casserole. Place on a rack in a deep kettle. Add boiling water until water reaches 1 inch above the bottom of the mold or casserole. Cover kettle. Bring to a gentle boil. Steam for 3 to 3-1/2 hours or until a toothpick inserted near center comes out clean. Add more boiling water, if necessary.

  • Cool for 10 minutes. Unmold the pudding and cool for 30 minutes. Serve warm pudding with warm Hard Sauce. Makes 8 to 10 servings.

Tips

To make ahead, wrap and store cooled pudding in the refrigerator for up to 2 weeks. To reheat before serving, wrap pudding in foil and place on a baking sheet. Bake in a 350 degree F oven for 30 to 40 minutes or until heated through.

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